Prep Time: 15 minutes
Cook Time: 50 to 55 minutes
Yield: 8 servings
- 1/2 cup KaroŽ Corn Syrup with real Brown Sugar or KaroŽ Light Corn Syrup
- 28 caramels
- 1/4 cup butter
- 3/4 cup sugar
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla
- 3 eggs
- 1 cup pecan halves
- 1 (9-inch) unbaked pie crust
|
 |
- Preheat oven to 350°F.
- Heat corn syrup, caramels and butter in a saucepan over low heat. Stir constantly until smooth.
- Combine sugar, salt, vanilla and eggs in a medium bowl.
- Gradually add caramel sauce mixture to egg mixture, stirring well. Stir in pecans, coating thoroughly.
- Pour pecan mixture into pie crust.
- Bake at 350°F for 50 to 55 minutes until puffed all over. Place pie on cooling rack; cool to room temperature.
|
